The Ultimate French Cheese and Wine Pairing Guide

Bonjour, cheese and wine enthusiasts, and lovers of wonderful France! Today, we’re taking you on a different culinary journey, exploring the harmony of fromages and vins from the same regions and departments.

Emily Monaco, also known as “that Cheese Girl,” a culinary journalist, international cheese judge, and tourism professional based in Paris, helped fine-tune this article dedicated to “la magie du vin et du fromage” in France.

Welcome to our Guide, Region by Region

This guide is your passport to an authentic gastronomic experience, where each bite and sip tells a story of tradition, craftsmanship and the unique flavours of France’s unique terroir.

From Normandy’s green pastures to Provence’s sun-drenched vineyards, we’ll explore the origins and characteristics of some of France’s most famous cheeses and their ideal wine companions on a regional basis.

Whether you’re a seasoned connoisseur or a beginner, this guide will help you discover the magic that happens when cheese and wine come together, region by region, department by department. There are ninety-six departments in metropolitan France.

Now imagine tasting each of these cheeses with each of the wines; this amounts to a 9,216 pairings! So, grab a fresh baguette, a piece of fromage or two, uncork a bottle, and indulge in a French cheese-and-wine pairing with us.

Cheese and Wine Pairing in Auvergne-Rhône-Alpes

Ain (01) - Bleu de Gex Cheese & Bugey (Rhone-Alps)

Tucked away in the department of Ain, Bleu de Gex is a blue cheese that’s far milder than most French bleus. Its semi-soft texture and mild flavour make it approachable even for blue cheese sceptics. Given its subtlety, this cheese is best paired with one of the region’s white Bugey wines, which may feature Chardonnay, Altesse (Roussette), or Molette grapes, offering a rich, fruity complexity that marries citrus and white fruit notes with discreet minerality. 

Allier (03) - Chambérat Cheese & Saint-Pourçain (Loire)

In the heart of Allier, you’ll find Chambérat, a soft, creamy cheese with a delicate flavour and a hint of umami coming from its lightly washed rind. Complement it with Saint-Pourçain, a crisp and fruity white wine from the Loire, to celebrate the region’s terroir.

Ardèche (07) - Picodon cheese & Viognier (Rhône Valley)

Ardèche is home to Picodon, a small, round goat cheese with a tangy flavour evoked by its very name, which comes from the Occitan for “the one that bites back.” Pair this cheese with Viognier, a full-bodied white wine from the Rhône Valley known for its floral and apricot notes, to create a delightful contrast of flavours that showcase the region’s diversity.

Cantal (15) - Salers Cheese & Côtes d’Auvergne (Auvergne)

Salers is a cheese with a crumbly texture similar to cheddar, and unlike its local cousin, Cantal, it can only be made with the milk of cows that graze in the high mountain pastures. The resulting cheese is nutty and a bit barnyardy – a staple of the Auvergne region. Pair it with Côtes d’Auvergne, a red wine with rich fruit flavours and a hint of spice, for a classic combination that embodies the area’s rustic charm. 

Drôme (26) - Saint-Félicien Cheese & Crozes-Hermitage (Rhône Valley)

In the Drôme department, Saint-Félicien is a soft, creamy cow’s milk cheese with a rich, buttery flavour that comes from frequent reinforcement of the rich local milk with a dose of cream. Complement it with Crozes-Hermitage, a robust red wine from the Rhône Valley known for its dark fruit and peppery notes, to create a bold pairing. 

Isère (38) - Saint-Marcellin Cheese & Roussette de Savoie (Savoie)

Isère is the birthplace of Saint-Marcellin, a soft, creamy cheese with a mild, nutty flavour and an oozy, luxurious texture. It’s my favourite cheese! Pair it with Roussette de Savoie, a crisp, refreshing white wine from the Savoie region, to create a balanced, elegant combination that highlights the best of Alpine terroir.

Loire (42) - Fourme de Montbrison Cheese & Côte Roannaise (Loire)

Fourme de Montbrison is a mild blue cheese from the Loire department, characterised by subtle veining. It stands out from many others in the cheese case, given its shape; you’ll often see it sold in rounds cut from a long cylinder. Complement it with Côte Roannaise, a light-bodied red wine from the Loire known for its floral notes, for a fruity, delightful pairing.

Haute-Loire (43) - Artisou Cheese & Saint-Pourçain (Auvergne)

Artisou is an incredibly unique cheese hailing from the Haute-Loire. The small rounds of firm cheese are aged with the help of cheese mites – dubbed artisous in the local patois – which aerate the interior of the cheese, allowing it to develop its signature nutty notes as well as natural blue veins, with their welcome touch of bitterness. Pair it with Saint-Pourçain, a crisp and fruity white wine from the Auvergne region, to create a beautiful balance that celebrates the region’s terroir. 

Puy-de-Dôme (63) - Bleu d’Auvergne Cheese & Cahors (Southwest)

Puy-de-Dôme is famous for Bleu d’Auvergne, a creamy blue cheese with a balanced yet assertive bite. Pair it with Cahors, a robust red wine from the Southwest region, known for its dark fruit and tannic structure, to create a bold and satisfying combination. 

Rhône (69) - Rigotte de Condrieu Cheese & Condrieu (Rhône Valley)

In the Rhône department, Rigotte de Condrieu is a small, round goat cheese with a tangy flavour. Complement it with Condrieu, a full-bodied white wine from the Rhône Valley known for its floral and apricot notes, to create a delightful contrast of flavours that showcase the region’s diversity. 

Savoie (73) - Beaufort Cheese & Apremont (Savoie)

Savoie is the birthplace of Beaufort, a firm and nutty cheese with a silky, melt-in-your-mouth texture that reveals its complex notes of wildflowers and hazelnuts. Its concave rind probably dates to when these massive rounds of cheese were transported down from the mountain peaks strapped onto the backs of mules.

The very best Beauforts are made at Chalet d’Alpage, a designation that signifies they are produced above 1,500 metres of altitude, where the cows’ diet of rich local flora lends even more complexity to the resulting cheese. Pair it with Apremont, a crisp, refreshing white wine from the Savoie, to create a balanced, elegant combination that highlights the best of Alpine terroir.

Haute-Savoie (74) - Reblochon Cheese & Roussette de Savoie (Savoie)

Haute-Savoie is home to Reblochon, a soft, creamy cheese with a rich, buttery flavour and a touch of umami richness. It’s perhaps best known as the main ingredient in tartiflette, a local casserole of potatoes, bacon, and cream. Complement it with Chignin Bergeron de Savoie, which boasts rich apricot notes thanks to its reliance on Roussanne grapes and conveys a harmonious balance that celebrates the region’s terroir.

Cheese and Wine Pairing in Bourgogne-Franche-Comté

Côte-d’Or (21) - Époisses Cheese & Chablis (Burgundy)

In the heart of Côte-d’Or, you’ll find Époisses, a soft, pungent cheese with a distinctive orange rind that comes from regular washing with Marc de Bourgogne, a local grappa. Pair this rich, pungent cheese with Chablis, a crisp, mineral-rich white wine from Burgundy, to create a contrast that highlights the best of both. 

Doubs (25) - Mont d’Or Cheese & Arbois (Jura)

Doubs is home to Mont d’Or, a seasonal, soft cheese with a velvety texture. This cheese is aged and wrapped in spruce bark, giving a woodsy, almost smoky character to the soft cheese. Complement it with Arbois, a versatile white wine from the Jura region known for its nutty and oxidative notes, to create a unique and delightful pairing. 

Jura (39) - Comté Cheese & Vin Jaune (Jura)

The Jura department is famous for Comté, a firm and nutty cheese with a complex flavour profile. When it’s young, Comté has fruity, almost apricot notes. As it ages, it develops nutty, brown butter flavours and lovely crystallisation in its otherwise tender pâte. Pair it with Vin Jaune, a unique and oxidative white wine from the Jura region, to create a classic combination that showcases the best of the local terroir.

Nièvre (58) - Chavignol Cheese & Sancerre (Loire Valley)

In Nièvre, you’ll find Chavignol, a small, round goat cheese with a subtle, nutty flavour. Complement it with Sancerre, a crisp and mineral-rich white wine from the Loire Valley, to create a harmonious balance that celebrates the region’s terroir. 

Haute-Saône (70) - Cancoillotte Cheese & Crémant du Jura (Jura)

Haute-Saône is home to Cancoillotte, a runny, spoonable cheese with a mild flavour. It’s often flavoured with garlic, shallots, or mushrooms. Pair it with Crémant du Jura, a sparkling white wine from the Jura region, for an elegant, refreshing pairing. 

Saône-et-Loire (71) - Charolais Cheese & Pouilly-Fuissé (Burgundy)

Saône-et-Loire is the birthplace of Charolais, a dense cylinder of goat cheese with a fudgy texture and a nutty, mushroomy flavour. Given its relatively low acidity, it’s a great chèvre for those who think they don’t like goat cheese or haven’t had it before. Complement it with Pouilly-Fuissé, a rich, complex white wine from Burgundy, to create a balanced, satisfying pairing. 

Yonne (89) - Soumaintrain Cheese & Irancy (Burgundy)

In Yonne, you’ll find Soumaintrain, a soft, creamy cheese with a pungent aroma. Pair it with Irancy, a robust, fruity red wine from Burgundy, for a bold, satisfying combination.

Territoire de Belfort (90) - Bargkass Cheese & Gewurztraminer (Alsace)

Territoire de Belfort is home to Bargkass, a firm and nutty cheese with a mild yet tangy flavour. Complement it with Riesling, an Alsatian white wine whose minerality will offer a unique and delightful pairing. 

Cheese and Wine Pairing in Brittany (Bretagne)

Côtes-d’Armor (22) - Grand-Madeuc Cheese & Coteaux d’Ancenis (Loire Valley)

In the picturesque department of Côtes-d’Armor, you’ll find raw-milk Grand-Madeuc, a gruyère-style cheese with a fruity, slightly lactic character. Pair it with Côteaux d’Ancenis, whose reliance on fruity red Gamay grapes offers a harmonious balance that celebrates the region’s terroir.

Finistère (29) - Ti Pavez Cheese & Gros Plant (Loire Valley)

Finistère is home to Ti Pavez, a soft, creamy cheese infused with local seaweed and sea salt, for a tangy flavour that evokes the local terroir. Complement it with Gros Plant, a light-bodied and fruity white wine from the Loire Valley, to create a delightful contrast that showcases Brittany’s diversity.

Ille-et-Vilaine (35) - Bleu d’Erbrée Cheese & Chinon (Loire Valley)

In Ille-et-Vilaine, you’ll find Le Bleu d’Erbrée, an organic blue cheese with a soft and yielding texture and a lovely lactic flavour laced with just a hint of blue. Pair it with Chinon, a versatile red wine from the Loire Valley, known for its fruity and earthy notes, to create a unique and satisfying pairing. 

Morbihan (56) - Tome de Rhuys Cheese & Gamay de Touraine (Loire Valley)

Morbihan is home to Tome de Rhuys, a semi-hard cheese rubbed in local sea salt to lend it a lovely nutty flavour. Complement it with Gamay de Touraine, a light-bodied and fruity red wine from the Loire Valley, to create a harmonious balance that celebrates the terroir.

Cheese and Wine Pairing in Centre-Val de Loire

Cher (18) - Pouligny-Saint-Pierre Cheese & Sancerre Blanc (Loire Valley)

In the heart of Cher, you’ll find Pouligny-Saint-Pierre, a distinctive pyramid-shaped goat cheese with a tangy flavour. Pair it with Sancerre Blanc, a crisp and mineral-rich white wine from the Loire Valley, to create a classic pairing that showcases the best local terroir. 

Eure-et-Loir (28) - Feuille de Dreux Cheese & Jasnières (Loire Valley)

Eure-et-Loir is home to Feuille de Dreux, a soft, creamy cheese that stands out thanks to the chestnut leaf that decorates each round. Complement it with Jasnières, a crisp, refreshing white wine from the Loire Valley, to create an elegant, balanced pairing. 

Indre (38) - Valençay Cheese & Quincy (Loire Valley)

In Indre, you’ll find Valençay, a distinctive near-pyramid of goat cheese. Legend has it that it lost its point following Napoleon’s failed campaign in Egypt. Its ashed rind helps to balance its natural acidity. Pair it with Quincy, a flinty white wine made from Sauvignon Blanc, to create a balanced combination that evokes the region’s terroir. 

Indre-et-Loire (37) - Sainte-Maure de Touraine Cheese & Montlouis-sur-Loire (Loire Valley)

Indre-et-Loire is the birthplace of Sainte-Maure de Touraine, a distinctive log-shaped goat cheese with a nutty flavour that only grows more nuanced with time. Complement it with Montlouis-sur-Loire, a versatile white wine from the Loire Valley made from Chenin grapes, known for its fruity, apple-forward flavour and long finish, to create a delightful pairing. 

Loir-et-Cher (41) - Selles-sur-Cher Cheese & Cheverny Blanc (Loire Valley)

Loir-et-Cher is home to Selles-sur-Cher, a mild-mannered, creamy goat cheese with a distinctive ashed rind. Pair it with Cheverny Blanc, a crisp and refreshing white wine from the Loire Valley, to create a harmonious balance that celebrates the region’s terroir. 

Loiret (45) - Pithiviers au foin Cheese & Orléans-Cléry (Loire Valley)

In Loiret, you’ll find Pithiviers au foin, a soft, creamy cheese coated in hay. Complement it with Orléans-Cléry, a light-bodied and fruity red wine from the Loire Valley, to create a refreshing and satisfying pairing. 

Cheese and Wine Pairing in Grand Est

Ardennes (08) - Rocroi Cheese & Coteaux de Meuse (Lorraine)

In the picturesque department of Ardennes, you’ll find Rocroi, a soft, creamy cheese with a mild, umami-forward. Pair it with Côteaux de Meuse, a light-bodied and fruity red wine from Lorraine, to create a harmonious balance that celebrates the region’s terroir. 

Aube (10) - Chaource Cheese & Champagne (Champagne)

Chaource is a soft, creamy cheese from Aube, characterised by a tangy, salty flavour and lovely mushroomy notes. Complement it with Champagne, a sparkling white wine from the Champagne region, for an elegant, refreshing pairing. 

Marne (51) - Cendré d’Argonne Cheese & Coteaux Champenois

Cendré d’Argonne is a rare cow’s milk cheese made in the Marne, near the Belgian border. The large round of soft cheese is typically aged in a box filled with ashes. Pair it with Côteaux Champenois, a still red wine from the Champagne region, to create a unique and satisfying combination. 

Haute-Marne (52) - Langres Cheese & Rosé des Riceys (Champagne)

In Haute-Marne, you’ll find Langres, a soft, pungent cheese with a distinctive orange rind and a luscious, buttery texture. To create a delightful pairing, complement it with Rosé des Riceys, a unique, fruity rosé from Champagne. 

Meurthe-et-Moselle (54) - Brouère Cheese & Pinot Noir de Lorraine (Lorraine)

In Meurthe-et-Moselle, you’ll find Brouère, a firm cheese with a nutty flavour. It’s easily recognisable thanks to the pine trees engraved on its rind. Pair it with Pinot Noir de Lorraine, a light-bodied and fruity red wine from Lorraine, to create a harmonious balance that celebrates the region’s terroir. 

Meuse (55) - Trappiste de l’Abbaye de Sept-Fons Cheese & Gris de Toul (Lorraine)

Meuse is home to Trappiste de l’Abbaye de Sept-Fons, a semi-soft cheese with a mild, nutty flavour. Complement it with Gris de Toul, a light-bodied, fruity rosé from Lorraine, to create a unique and satisfying pairing. 

Moselle (57) - Tourrée de l’Aubier Cheese & Moselle Blanc (Lorraine)

In Moselle, you’ll find Tourrée de l’Aubier, a soft, creamy cheese whose spruce-encircled rind boasts woodsy, almost smoky notes. Pair it with Moselle Blanc, a crisp and refreshing white wine from Lorraine, to create a harmonious balance that celebrates the region’s terroir. 

Bas-Rhin (67) - Bibeleskaes Cheese & Riesling (Alsace)

Bas-Rhin is home to Bibeleskaes, a cheese made by combining mild farmer’s cheese with shallots and chives, with a mild flavour. Complement it with Riesling, a crisp, aromatic white wine from Alsace, to create an elegant, refreshing pairing. 

Haut-Rhin (68) - Munster Cheese & Gewurztraminer (Alsace)

Haut-Rhin is the birthplace of Munster, a soft, pungent cheese with a distinctive, intense flavour. Pair it with Gewürztraminer, an aromatic and spicy white wine from Alsace, for a unique and delightful pairing.

Vosges (88) - Géromé Cheese & Pinot Gris (Alsace)

Vosges is home to Géromé, a cousin of Munster with a similar intense, pungent flavour. Complement it with Pinot Gris, a full-bodied and fruity white wine from Alsace, to create a harmonious balance that celebrates the region’s terroir. 

Cheese and Wine Pairing in Hauts-de-France

Aisne (02) - Maroilles Cheese & Côteaux de l’Aisne (Hauts-de-France)

In the picturesque department of Aisne, you’ll find Maroilles, a square-shaped cheese with a distinctive orange rind, a pungent aroma, and a satisfying, semi-soft texture. Pair it with Côteaux de l’Aisne, a light-bodied and fruity red wine from Hauts-de-France, to create a unique combination. 

Nord (59) - Boulette d’Avesnes Cheese & Cidre du Nord  (Hauts-de-France)

Nord is home to Boulette d’Avesnes, an intense cone of cheese made with Maroilles scraps, flavoured with parsley, tarragon, and clove, then coated in paprika or annatto. Complement this intense cheese with Cidre du Nord, a crisp, refreshing cider from the Nord region, for an interesting pairing. 

Oise (60) - Bray Picard Cheese & Chardonnay de Picardie (Hauts-de-France)

In Oise, you’ll find Bray Picard, a soft, creamy cheese with a mild flavour and slight mushroomy notes. Pair it with Chardonnay de Picardie, a crisp and refreshing white wine from Hauts-de-France, to create a harmonious balance that celebrates the region’s terroir.

Pas-de-Calais (62) - Sablé de Wissant Cheese & Vin de Suresnes

Pas-de-Calais is home to Sablé de Wissant, a unique creation inspired by the local beaches. It’s made by lightly washing the semi-soft cow’s milk cheese with local beer, then coating it with a thin layer of breadcrumbs, which gives it a totally unique texture. Complement it with Bière Blanche de Wissant, the local wheat beer used to wash it, for a unique and satisfying pairing. 

Somme (80) - Rollot Cheese & Cidre de Thiérache (Hauts-de-France)

In Somme, you’ll find Rollot, soft, heart-shaped cheese with an intense, tangy flavour and lovely fruity, spicy notes. Pair it with Cidre de Thiérache, a crisp, refreshing cider from the Hauts-de-France region, for a delightful combination. 

Cheese and Wine Pairing in Île-de-France

Paris (75) - Chèvre frais de la Laiterie de Paris Cheese & Blanc de Blanc Champagne

There aren’t many cheeses made in Paris, but at the Laiterie de Paris in the 18th arrondissement, they craft delightful fresh goat cheeses seasoned with a variety of seasonal ingredients, including confit mandarin oranges, spring garlic, honey, and za’atar. Pair it with Blanc de Blancs Champagne, a sparkling wine crafted from Chardonnay grapes grown in the Champagne region. 

Seine-et-Marne (77) - Brie de Meaux Cheese & Blanc de Noirs Champagne

Seine-et-Marne is home to Brie de Meaux, the best-known of the Brie family of cheeses, boasting a briny, mushroomy flavour with notes of cauliflower. Pair it with Champagne Blanc de Noir, a sparkling white wine made from red grapes from the Champagne region, for an elegant, refreshing pairing. 

Yvelines (78) - Tomme de Saint-Corentin Cheese & Sauvignon d’Île-de-France

In Yvelines, you’ll find Tomme de Saint-Corentin, a firm cheese with a natural rind and a dense, slightly oily texture. Pair it with Sauvignon d’Île-de-France, a crisp, refreshing white wine from Île-de-France, to highlight its lovely nutty notes and hay aromas. 

Essonne (91) - Chèvre de Cheptainville Cheese & Chardonnay from Bouche du Roi

Essonne is home to Chèvre de Cheptainville, a soft, creamy goat cheese with a tangy flavour. Complement it with Chardonnay from Bouche du Roi, a rare winemaker in the Île-de-France region, whose vivacious white wines create a unique and satisfying pairing. 

Cheese and Wine Pairing in Normandy (Normandie)

Calvados (14) - Camembert au Calvados & Cidre de Normandie

In the picturesque department of Calvados, you’ll find Camembert au Calvados, a bloomy Camembert cheese dunked in local apple brandy and coated in breadcrumbs. Pair this assertive cheese with Cidre de Normandie, a crisp, refreshing cider from Normandy, for a unique and satisfying combination. 

Eure (27) - Pont-l’Évêque- Cheese & Cidre Fermier de Normandie

Eure is home to Pont-l’Évêque, a soft, pungent cheese with a distinctive square shape and rich, lactic flavour. Pair it with Cidre Fermier de Normandie, a crisp, refreshing cider from Normandy whose slightly funky notes will complement the cheese beautifully. 

Manche (50) - Camembert de Normandie Cheese & Poiré de Domfront (Normandie)

In Manche, you’ll find Camembert de Normandie, a soft, creamy cheese with an assertive, mushroomy flavour that earned it the nickname “God’s feet.” Pair it with Poiré de Domfront, a crisp, refreshing pear cider from Normandy, to create a harmonious balance that celebrates the region’s terroir.

Orne (61) - Livarot Cheese & Cidre Doux  (Normandy)

Orne is home to Livarot, a soft, pungent cheese with a distinctive flavour and an almost sandy texture to its rind. Its stripes of raffia stand out, which once kept the cheese, formerly made with skimmed milk, from collapsing. Complement it with Cidre Doux de Normandie, a sweet and refreshing Normandy cider to create a surprising, sweet-and-savoury pairing.

Seine-Maritime (76) - Neufchâtel Cheese & Cidre Brut de Normandie

In Seine-Maritime, you’ll find Neufchâtel, a heart-shaped cheese with a mushroom aroma and a salty flavour. Pair it with Cidre Brut de Normandie, a crisp Normandy cider, to create a delightful combination.

Cheese and Wine Pairing in Nouvelle-Aquitaine

Charente (16) - Mothais-sur-Feuille Cheese & Haut Poitou Sauvignon Blanc

In the picturesque department of Charente, you’ll find Mothais-sur-Feuille, a soft goat cheese aged on a chestnut leaf that only recently became France’s 47th AOP cheese. Pair it with Haut Poitou Sauvignon Blanc, a dry local white wine, to create a unique and satisfying combination.

Charente-Maritime (17) - Chabichou du Poitou Cheese & Cheverny Blanc

Charente-Maritime is home to Chabichou du Poitou, a mild-mannered goat cheese with a light, tangy flavour and a dense texture. Complement it with Cheverny Blanc, a white wine from the Loire Valley made with Sauvignon Gris and Sauvignon Blanc, to create a harmonious balance that celebrates the region’s terroir. 

Corrèze (19) - Bleu du Queyras Cheese & Vin de la Corrèze Rouge

In Corrèze, you’ll find Bleu du Queyras, a semi-soft blue cheese with a creamy, lactic flavour. Pair it with Vin de la Corrèze Rouge, a light-bodied, fruity red wine from the Corrèze region, for a unique and satisfying pairing. 

Creuse (23) - Creusois Cheese & Côtes du Limousin

Creuse is home to the Creusois, a firm cheese made with skimmed milk leftover from local butter production. The resulting cheese has a slightly elastic texture and is most delicious when melted. Complement it with Côtes du Limousin, a light-bodied, fruity red wine from the Limousin region, for a delightful pairing. 

Dordogne (24) - Trappe d’Échourgnac Cheese & Monbazillac

In Dordogne, you’ll find Trappe d’Échourgnac, a dense cheese washed in walnut liqueur for a unique flavour. Pair it with Monbazillac, a sweet and fruity white wine from the Dordogne region, to create a harmonious balance that celebrates the region’s terroir. 

Gironde (33) - French Gouda Cheese & Pessac-Léognan Blanc

Gironde is home to French Gouda cheese, produced by the Fromagerie Beauséjour in accordance with Dutch tradition. To create a unique and satisfying pairing, complement it with Pessac-Léognan Blanc, a refreshing white wine from the Bordeaux region. 

Landes (40) - Tomme des Landes Cheese & Tursan Rouge

In Landes, you’ll find Tomme des Landes, a firm, rustic cheese with a rich, nutty flavour. Pair it with Tursan Rouge, a light-bodied, fruity red wine from the Landes region, for a delightful pairing. 

Lot-et-Garonne (47) - Cabécou du Lot Cheese & Gaillac

Lot-et-Garonne is home to Cabécou, a tiny, creamy goat cheese with a lovely, nutty flavour. Complement it with Gaillac, a local white wine known for its stone fruit aromas and lovely natural acidity, to create a harmonious balance that celebrates the region’s terroir.

Pyrénées-Atlantiques (64) -Ossau-Iraty Cheese & Irouléguy Rouge

In Pyrénées-Atlantiques, you’ll find Ossau-Iraty, a firm and nutty sheep’s milk cheese with a complex flavour profile originating from the Ossau Vallée. Pair it with Irouléguy Rouge, a robust, fruity red wine from the Pyrénées-Atlantiques region, for a bold, satisfying combination. 

Deux-Sèvres (79) - Jonchée Cheese & Haut-Poitou Sauvignon

Deux-Sèvres is home to Jonchée, a soft, mild cheese wrapped in a rush mat that imparts a lovely herbal flavour. Complement it with Haut-Poitou Sauvignon, a crisp white wine from the Poitou area, to create a unique and satisfying pairing. 

Vienne (86) - Bougon Cheese & Saumur Blanc

In Vienne, you’ll find Bougon, a soft, creamy cheese with the mushroomy rind of a Camembert or Brie but the lovely tang of a goat cheese. Pair it with Saumur Blanc, a crisp and refreshing white wine from the Loire Valley, to create a harmonious balance that celebrates the region’s terroir.

Haute-Vienne (87) - Tomme du Limousin Cheese & Côtes du Limousin

Haute-Vienne is home to Tomme du Limousin, a semisoft cheese laced with fenugreek seeds, which give it a unique flavour reminiscent of walnuts. Complement it with Côtes du Limousin, a light-bodied and fruity red wine from the Limousin, to create a delightful pairing. 

Cheese and Wine Pairing in Occitanie/Languedoc

Ariège (09) - Bamalou Cheese & Madiran (Southwest)

In the picturesque department of Ariège, you’ll find Bamalou, a semisoft cow’s milk tomme with a rust-colored rind and a rustic intensity that only grows more pronounced with time. Pair it with Madiran, a robust, fruity red wine from the Southwest, for a sweet combination. 

Aude (11) - Cathare Cheese & Corbières rosé (Languedoc)

Aude is home to Cathare, a flat, thin disc of fresh goat cheese that stands out thanks to the Cathar cross inscribed on its ashed surface. Complement it with the Languedoc’s Corbières rosé, whose Syrah and Grenache noir grapes give it a berry-forward flavour, creating a harmonious balance that celebrates the region’s terroir.

Aveyron (12) - Roquefort Cheese & Sauternes (Bordeaux)

In Aveyron, you’ll find Roquefort, France’s most famous blue cheese. This ewe’s milk blue was the first French cheese to hold the predecessor to the AOP and stands out thanks to its intense barnyardy notes and crumbly texture. It’s a natural pairing with Sauternes, a sweet, late-harvest white wine from the Bordeaux region. 

Gard (30) - Pélardon Cheese & Costières de Nîmes Blanc (Languedoc)

Gard is home to Pélardon, a small, round goat cheese with a floral, nutty flavour. Complement it with Costières de Nîmes Blanc, a refreshing white wine from the Occitanie region, to create a delightful pairing. 

Haute-Garonne (31) - Tomme des Pyrénées Cheese & Fronton (Southwest)

In Haute-Garonne, you’ll find Tomme des Pyrénées, a firm and nutty ewe’s milk cheese with a complex flavour profile. Pair it with Fronton, a robust, fruity red wine from the Southwest, for a bold combination. 

Gers (32) - Lou Biarnes Cheese & Saint-Mont (Southwest)

Gers is home to Lou Biarnes, a Basque-style ewe’s milk tomme known for its creamy texture and fruity flavour. Complement it with Saint-Mont, a fresh red wine from the Southwest with notes of dark fruit, to create a harmonious balance that celebrates the region’s terroir.

Hérault (34) - Pérail Cheese & Picpoul de Pinet (Languedoc)

In Hérault, you’ll find Pérail, a soft, creamy ewe’s milk cheese with a tangy flavour. Pair it with Picpoul de Pinet, a white wine from the Languedoc, for a unique and satisfying pairing.

Lot (46) - Bleu des Causses Cheese & Cahors (Southwest)

Lot is home to Bleu des Causses, a blue cheese with a distinctive history and flavour. Before Roquefort earned its appellation in 1925, producers of these crumbly, intense cheeses would rely on either cow’s or ewe’s milk.

With the regulation that only Lacaune sheep be used to make Roquefort, producers of the cow’s milk version were banished to so-called “bastard” caves. The cheese itself offers a similar intensity that fans of Roquefort love, albeit with a lovely nuttiness conveyed by the use of cow’s milk. Complement it with Cahors, a robust, fruity red wine from the Southwest, to create a bold, satisfying combination. 

Lozère (48) - Lou Claousou Cheese & Côtes de Millau (Southwest)

In Lozère, you’ll find Lou Claousou, a soft, creamy ewe’s milk cheese made in the style of Savoie’s Mont d’Or, with a spruce band corset giving it a touch of woodiness. Pair it with Côtes de Millau, a light-bodied, fruity red wine from the Southwest, for a delightful pairing. 

Hautes-Pyrénées (65) - Barousse Cheese & Jurançon Sec (Southwest)

Hautes-Pyrénées is home to Barousse, a rustic, complex ewe’s milk tomme known for the plentiful small holes in its pate. Despite its intense aroma, this cheese is relatively mild in flavour. Complement it with Jurançon Sec, a crisp, refreshing white wine from the Southwest, to create another unique and satisfying pairing.

Pyrénées-Orientales (66) - Sarró Montbrú Cheese & Banyuls (Languedoc)

In Pyrénées-Orientales, you’ll find Sarró Montbrú, a goat’s milk cheese wrapped in a cloth to give it a unique shape and allow it to age for about two months. The resulting cheese boasts a black-brown rind and a surprisingly delicate flavour. Pair it with Banyuls, a sweet and fruity fortified wine from the Roussillon region, to create a harmonious balance that celebrates the region’s terroir. 

Tarn (81) - Rouelle du Tarn Cheese & Gaillac Blanc (Southwest)

Tarn is home to Montsalvy, a lovely doughnut-shaped goat cheese with a dense, fudgy texture giving way to luscious breakdown beneath the ashed rind. To bring out all of the cheese’s fresh flavours, complement it with Gaillac Rouge, a dry white wine known for its notes of white flowers, apple, and pear. 

Tarn-et-Garonne (82) - Tricorne Cendré Cheese & Fronton Rosé (Southwest)

In Tarn-et-Garonne, you’ll find Tricorne Cendré, a soft, creamy goat cheese with a mild flavour and a unique triangular shape. Pair it with Côtes du Frontonnais, a fruity rosé made with Gamay, Syrah, and Négrette grapes from the Southwest region, to create a unique and satisfying combination. 

Cheese and Wine Pairing in Provence-Alpes-Côte d’Azur

Alpes-de-Haute-Provence (04) - Banon Cheese & Côtes de Provence Rosé (Provence)

In the picturesque department of Alpes-de-Haute-Provence, you’ll find Banon, a soft, creamy cheese that’s wrapped in chestnut leaves and tied in a raffia bow. Pair it with Côtes de Provence Rosé, a refreshing rosé wine from Provence, to create a beautiful balance that celebrates the region’s terroir. 

Hautes-Alpes (05) - Bleu du Queyras Cheese & Rasteau Vin Doux (Rhône Valley)

Hautes-Alpes is home to Bleu du Queyras, a semi-soft blue cheese made with the milk of Alpine cows. Young blues are relatively mild, though with time, they become crumbly and take on a slightly yellowish hue, as well as a more assertive flavour. Complement it with Rasteau Vin Doux, a sweet and fruity fortified wine from the Rhône Valley region, to create a unique and satisfying pairing. 

Alpes-Maritimes (06) - Brous Cheese & Côtes de Provence

In Alpes-Maritimes, you’ll find Brous, a mountain-style cheese made by combining aged local tommes with fresh curd, garlic, pepper, and a local spirit known as branda for a spreadable cheese with an intense flavour Pair it with Côtes de Provence, a local red wine pairing berry flavours and woodsy notes with a touch of spice for a combination that showcases the local terroir.

Bouches-du-Rhône (13) - Brousse du Rove Cheese & Cassis Blanc (Provence)

Bouches-du-Rhône is home to Brousse du Rove, a mild goat cheese sold in a plastic tube that allows it to conserve its natural freshness and moisture. Complement it with Cassis Blanc, a lovely white wine from Provence, to create a harmonious balance that celebrates its unique terroir. 

Var (83) - La Brousse du Var Cheese & Bellet Blanc (Provence)

In Var, you’ll find La Brousse du Var, a rare fresh ewe’s milk cheese traditionally sold the same day it’s made. Enjoy it with fresh herbs and a pinch of salt, paired with Bellet Blanc, a white wine from Provence, for a unique combination. 

Vaucluse (84) - Le Mi-Mi Cheese & Châteauneuf-du-Pape Blanc (Rhône Valley)

Vaucluse is home to le Mi-Mi, a small, fresh cheese made with a combination of ewe’s and goat’s milk for a lovely blend of creaminess and tang. Complement it with Châteauneuf-du-Pape Blanc, a refreshing white wine from the Rhône Valley region, to create a unique and satisfying pairing.


Thanks again for your help, Emily. We definitely needed it! For our readers, Emily runs a boutique trip-planning agency specialising in tasty discovery tours of Paris. Savor Paris crafts bespoke itineraries delving into Paris’ history, culture and off-the-beaten-path culinary experiences.

Emily’s writing about French food and culture has appeared in the BBC, Saveur and more. She also hosts private food tours and cheese tastings, ranging from a pastry discovery in the Marais to a guided cheese tasting in a historic covered market known only to locals.


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